Beer and Cheese Pairing for the Holidays
Dec
8
6:30 pm18:30

Beer and Cheese Pairing for the Holidays

  • MOFAD Lab

While people often think of wine as the ultimate pairing for cheese, many wine professionals actually point to beer as the most complimentary beverage when the cheese plate appears. Kindred foods from the start, both beer and cheese start with grasses, undergo fermentation, and end up as some of the world’s tastiest and most remarkable foods. Made-side-by-side in farm kitchens all over the world for millennia, traditional beer and cheese were both nearly wiped out by the depredations of flavor-blind 20th century food "modernization". Thankfully, both have made remarkable comebacks in recent years.

Garrett Oliver is brewmaster of the Brooklyn Brewery and a cheese geek, and Aaron Foster is the owner of Foster Sundry and a consummate cheesemonger and beer geek. Learn the history, science, and stories behind beer and cheese, taste some fun and unique pairings, and learn how to make pairing fireworks with the holiday cheese plate.

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21+
Doors open at 6 pm. Program begins promptly at 6:30.

 

PRESENTED BY BROOKLYN BREWERY

MOFAD @ Night
Dec
9
6:00 pm18:00

MOFAD @ Night

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 drinks. Ages 21 and over.

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MOFAD @ Night is presented by INFINITI USA

 

An Evening with Michael Twitty
Dec
15
6:30 pm18:30

An Evening with Michael Twitty

  • MOFAD Lab

Join us for an evening with groundbreaking culinary historian and award-winning author Michael Twitty. Through his work as a historical interpreter and writer, Twitty explores the complex culinary legacies of the African diaspora and its impact on the food culture of the American South. Twitty's essay "Dear Sean, We Need to Talk" won both the Saveur Editor's and Reader's Choice awards for best Food & Culture Essay in 2016. His forthcoming book, The Cooking Gene: One African American's Search for His Culinary Roots in the Old South, uncovers the surprising truths about family, identity, and the destiny of the Southern table. At MOFAD, Twitty will take a deep dive into the history of African American foodways through a dynamic talk and tasting.

Doors open at 6 pm. Program begins promptly at 6:30.

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Spice Up Your Life with Lior Lev Sercarz
Dec
1
6:30 pm18:30

Spice Up Your Life with Lior Lev Sercarz

  • MOFAD Lab

Chef Lior Lev Sercarz, one of the world's most renowned spice experts and founder of La Boîte, has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. His latest book, The Spice Companion: A Guide to the World of Spices, communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. Join Lior as he demonstrates two spice blends from the book, explaining the history and provenance of spices in each blend. Afterwards, get your copy of The Spice Companion signed and enjoy Lior’s latest Brooklyn Brewery collaboration -- the licorice-spiced, Belgian-inspired Tripel Burner. Ticket price includes a copy of The Spice Companion and your own jar of a demoed blend.

Doors open at 6 pm. Program begins promptly at 6:30. Reception and book signing will immediately follow program.

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ABOUT LIOR LEV SERCARZ

Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine, and the SAVEUR 100. Since the beginning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. In 2012, he produced a cookbook, The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds. His latest book, The Spice Companion--an illustrated guide to 102 spices, complete with blends and recipe ideas--is a distillation of his 30 years of experience. 

 

PRESENTED BY BROOKLYN BREWERY

MOFAD @ Night
Nov
18
6:00 pm18:00

MOFAD @ Night

  • MOFAD Lab

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant on Friday, November 18. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Tickets include admission, food, and drink. Ages 21 and over.

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MOFAD @ Night is presented by INFINITI USA

The Masters of Social Gastronomy present Chinese Takeout
Nov
17
6:30 pm18:30

The Masters of Social Gastronomy present Chinese Takeout

  • MOFAD Lab

Chinatown is perhaps the only neighborhood in New York where $1 can get a full meal; a century ago, the same was true of Chinatown's chop suey houses, whose entrees were considered exotic by droves of hungry New Yorkers. Join Sarah Lohman and Jonathan Soma to learn about the history of Chinese takeout and the stories behind our modern American Chinese food experience.

21+; each ticket includes two drinks, generously provided by Brooklyn Brewery
Doors open at 6 pm. Program begins promptly at 6:30.

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About The Masters of Social Gastronomy

Sarah Lohman is a historic gastronomist dedicated to uncovering the flavors of the past and using them to inspire contemporary cooking. She’ll drink colonial cocktails at daybreak and eat a moose’s face, all in the name of history.

Jonathan Soma has an unhealthy interest in how foods work and the chemistry hiding inside. He’s a scientist, but exactly the wrong kind for the job. Unusual, exotic fare is his specialty, but his favorite food is grilled cheese from Waffle House.

Food City: A Personal View
Nov
10
6:30 pm18:30

Food City: A Personal View

  • MOFAD Lab

Food City: Four Centuries of Food-Making in New York is about the people, movements, and struggles that have shaped four hundred years of food manufacturing in one of the great food capitals of the world—New York City. Part archeological research, part historical record, part treasure trove of anecdotes, Food City documents the stories of the women, men, and children engaged in the daily making of food in the Big Apple since the 1600s—from Twizzlers and Chiclets to bratwurst and Spicy Maple Bourbon Pickles.

Author Joy Santlofer, former editor-in-chief of NY Food Story and assistant to the chair of the New York University Food Studies program, spent five years researching Food City. She died unexpectedly in August of 2013, but her book was completed by her husband Jonathan Santlofer, an artist and best-selling novelist, their daughter Doria, a professional photographer and stylist, along with Joy's sister, Kathryn Rolland, and editor Jack Beatty.

Join MOFAD for a panel discussion on Food City featuring author and artist Jonathan Santlofer, New York historian Cindy Lobel, and Marion Nestle, the Paulette Goddard Professor of Nutrition and Food Studies at NYU. 

PURCHASE TICKETS

Food City: Four Centuries of Food-Making in New York will be available for purchase at the event.

Doors open at 6 pm. Program begins promptly at 6:30.

Land of Fish and Rice with Fuchsia Dunlop
Nov
7
6:00 pm18:00

Land of Fish and Rice with Fuchsia Dunlop

  • MOFAD Lab

China’s Lower Yangtze region is known in Chinese as Jiangnan or “south of the river.” Fuchsia Dunlop spent a decade exploring this bountiful region and researching its culinary traditions. Her latest cookbook, Land of Fish and Rice: Culinary Recipes from the Heart of China, is the first to introduce Western cooks to the flavors of Jiangnan. Join MOFAD at our first program of the season as Fuchsia presents the recipes, techniques, and ingredients of the Jiangnan kitchen. Stick around after the program for the chance to meet Fuchsia and pick up a signed copy of Land of Fish and Rice.

Land of Fish and Rice: Recipes from the Culinary Heart of China will be available for purchase at the event.

Ticket price includes entrance to Chow: Making the Chinese American Restaurant at 6 pm. Program begins promptly at 7. A reception and book signing will immediately follow the program.

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ABOUT FUCHSIA DUNLOP

Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. The New York Times called her book Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, “a swashbuckling memoir . . . a distinguished contribution to the literature of gastronomy.” She lives in London.

 

This program is part of the MOFAD City: Global Cultures, American Cuisine series presented by Infiniti USA.

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32 Yolks: A Conversation with Eric Ripert
Aug
30
6:30 pm18:30

32 Yolks: A Conversation with Eric Ripert

  • Museum of Food and Drink

Chef Eric Ripert will join Chef Alex Guarnaschelli to discuss what goes into cultivating a world famous chef? On Tuesday, August 30 from 6:30 to 8:00, join MOFAD and the acclaimed Le Bernardin chef. We will reflect on his journey from growing up in southern France to sitting at the forefront of the New York fine dining scene through discussing his memoir, 32 Yolks: From My Mother’s Table to Working the Line

After Chef Ripert's program, stick around for a chance to meet him and pick up a signed copy of 32 Yolks

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Ice Cream Battle!
Jul
14
6:30 pm18:30

Ice Cream Battle!

  • MOFAD Lab

Take a bite out of ice cream history with Sarah Lohman

Join us to unearth the stories behind the origins of ice cream and learn about some of history's wildest bygone flavors. By the end of the night, you'll know which came first: the ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen? Chocolate or vanilla? Which flavor will reign supreme in a head-to-head face off? Explore the history, science, and culinary creativity of ice cream with tastings of Häagen-Dazs.

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About Sarah Lohman

Sarah Lohman is originally from Cleveland, Ohio, where she began working in a museum at the age of 16, cooking historic food over a wood-burning stove.  She graduated with a BFA from the Cleveland Institute of Art in 2005 and for her undergraduate thesis she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.

Lohman moved to New York in 2006 to work as Video Producer for New York Magazine’s food blog, Grub Street. Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as apexart gallery, The American Museum of Natural History, The New York Public Library, The Brooklyn Brainery, The Lower East Side Tenement Museum, The Brooklyn Historical Society and the Brooklyn Botanical Garden.

Dubbed an “historic gastronomist,” Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, FourPoundsFlour.com, and her work has been featured in the New York Times, the Wall Street Journal and NPR.  She appeared in NYC-TV’s mini-series Appetite City cooking culinary treats from New York’s past and is featured in The Cooking Channel’s Food: Fact or Fiction.

Tastings provided by Häagen-Dazs

©HDIP, INC

©HDIP, INC

Beyond Momos: Himalayan Food in Jackson Heights
Jun
23
6:30 pm18:30

Beyond Momos: Himalayan Food in Jackson Heights

  • Sherpa Kyidug House

Jackson Heights, Queens is one of the country’s most diverse neighborhoods. Following the passage of the Hart-Celler immigration act in 1965, the largely Irish, Italian, and German enclave underwent a remarkable transformation. With restrictive immigration quotas lifted, immigrants from across the globe—particularly China and India—settled in Jackson Heights’ abundant and affordable apartments. Today, the neighborhood’s diversity is reflected in its dizzying array of food businesses, from Indian mega-grocers to taco trucks. Since the 2000s, Jackson Heights has also become home to a large Himalayan population—and many restaurants that serve that community. Now, it’s possible to savor Tibetan momo dumplings and butter tea, as well as Nepali sukuti (meat jerky) and thali platters, all within a few blocks of the subway.

Join us for a panel discussion moderated by Yanki Tshering of the Business Center for New Americans and including Tashi Chodron of the Rubin Museum, Himalayan culinary expert Sandy Garson, Tenzing Tsering of Punda Tibetan Restaurant, and Jamyang Gurung and Tenzing Ukyab of Himalayan Yak. Learn about the culinary and cultural diversity of Himalayan (Nepali, Tibetan, and Bhutanese) cuisines, and hear the personal stories of Himalayan food entrepreneurs in New York.

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Doors open 6:00 pm. Reception with tastings from neighborhood restaurants from 6:30-7:00 pm. Panel discussion begins at 7:00 pm.

Presented in partnership with the Rubin Museum of Art and Business Center for New Americans (BCNA).

 

This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.

Immigration in the Kitchen: A Generation of Food Entrepreneurs
Jun
16
6:30 pm18:30

Immigration in the Kitchen: A Generation of Food Entrepreneurs

  • Essex Street Market

We’re partnering with the Essex Street Market to bring together a panel of immigrant food entrepreneurs – those that have kept their cultures’ food traditions alive, while also adding their own flair. We’ll hear from Jake Dell of Katz’s Delicatessen, Jonathan Wu of Fung Tu, and Rona Economou of BouboukiLisa Gross, Founder and CEO of The League of Kitchens, will moderate and share her perspective working with immigrant cooks in New York City.

Because, really, what would New York City be without the smoked fish of early Jewish immigrants, or the steaming hot noodle bowls of the city’s longstanding Chinese community? We'll talk about the immigrants – and their appetites!  that made today's world cooking possible.

Plus, sample a tasting of food from neighborhood staple Kossar's Bialys and Essex Street Market vendors, and complimentary Tiger Beer! The evening starts with a reception at 6:30 pm and then the discussion from 7-8 pm.

Admission is free but RSVP is required!

RSVP HERE

This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.

 

Fast Food with Andrew F. Smith
Jun
14
6:00 pm18:00

Fast Food with Andrew F. Smith

  • MOFAD Lab

For better and worse, fast food is the most pervasive culinary trend of our time. At its heart are large multinational chains, running an estimated one million outlets in virtually every corner of the world, serving hundreds of millions of customers every day. Critics have published scathing exposés, supported boycotts, engaged in demonstrations, and lobbied political leaders–usually to little effect. Why has this industry has been so successful? Why have observers been so critical? And what are the options for the future?  

A reception with healthful versions of fast-food favorites (but not Big Macs and super-sized fries) will precede the talk.

Ticket price includes entry to MOFAD’s current exhibition Flavor: Making It and Faking It. The exhibition will open for viewing at 6:00.

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About Andrew F. Smith

Andrew F. Smith has taught food history, food controversies, and food writing at the New School for 20 years. He is the author or editor of twenty-eight books, including Junk Food and Fast Food: An Encyclopedia of What We Love to Eat (ABC-CLIO, 2012), the award-winning Oxford Encyclopedia on Food and Drink in America (OUP, 2013), Savoring Gotham: A Food Lover’s Companion to New York City (OUP, 2015), and his latest, Fast Food: The Good, Bad and Hungry (Reaktion, 2016). He serves as the editor for the “Edible” and “Food Controversies” series at Reaktion Books. 

6:00 pm Check-in and museum exhibition | 6:30 pm reception | 7:00 pm Lecture

$25 CHNY and MOFAD Members and Senior Members | $40 Non-Members and Guests | $12 Full-time students with ID

Arthur Avenue: Small Town Charm, Big City Appetite
Jun
9
7:00 pm19:00

Arthur Avenue: Small Town Charm, Big City Appetite

  • Arthur Avenue Floral's Amazing Space

Belmont, known as Arthur Avenue or the Little Italy of the Bronx — or, to some, “the real Little Italy” — is one of New York City’s oldest Italian-American neighborhoods. Generations of Italian families have given this neighborhood a small-town character and a strong culinary identity.

Though the neighborhood has changed, with Puerto Ricans, Albanians, and Fordham students outnumbering Italians, many shops and restaurants are still owned and operated by the families who opened them three generations ago. And many Italian-Americans return often to the neighborhood, maintaining cultural and economic ties through the purchase of specialty food items that have become part and parcel of their family traditions.

Join us for a conversation moderated by Dr. Rocco Marinaccio of Manhattan College and including Angel Hernandez of the Bronx County Historical Society, plus local business owners Chris Borgatti of Borgatti's Ravioli & Egg Noodles, David Greco of Mike's Deli, Carmela Lucciola of Egidio Pastry Shop, Gil Teitel of Teitel Brothers, and Vera Terranova of Terranova Bakery. Afterward, stay for a reception with tastings from the neighborhood.

PURCHASE TICKETS

This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.

PLEASE NOTE: East 187th Street from Arthur Avenue to Cambreleng Avenue will be closed the day of the event.

Photo: Chris Goldberg

The Anatomy of Change: Journalism and the Food Industry
Jun
2
6:30 pm18:30

The Anatomy of Change: Journalism and the Food Industry

  • MOFAD Lab

Presented by the New York Council for the Humanities.

Upton Sinclair’s seminal novel, The Jungle, shed light on the notorious malpractice of meat production in the US. Today, journalist Michael Moss revisits similar issues related to food safety by looking at the science of food production. How are processed foods engineered to make us eat more than we would normally? When the “beef” is listed last on the ingredients of a “beef product," you have to ask, what is food? What is left when we take out the salt, sugar, and fat? Not a lot. The food industry is a nexus of economics, marketing, and politics. And of course, nutrition. Some of today's most important journalism delves into these issues, offering readers the opportunity to better understand the mechanics of the food industry as they struggle to make the most healthy and ethical food decisions. 
 
Join us as we explore these issues in The Anatomy of Change: Journalism and the Food Industry. This event will feature Moss, whose Pulitzer-winning 2009 project on food safety revealed defects in local and federal regulation. Moss is the author of Salt Sugar Fat: How the Food Giants Hooked Us, and the forthcoming Hooked: Food and Free Will, for Random House. Michael Moss will be speaking with MOFAD Executive Director Peter Kim and Sam Fromartz, founder and Editor-in-Chief of the Food and Environment Reporting Network.

RSVP required. Seating is limited, first come first serve.

RSVP HERE

This event is part of the Council's "The Anatomy of Change: Journalism & Justice," a series that explores the role of journalism in American society and is a part of the Pulitzer Prizes Centennial Campfires Initiative

A Sensory Tasting of Single-Origin Honey
May
26
6:30 pm18:30

A Sensory Tasting of Single-Origin Honey

  • MOFAD Lab

Become a honey connoisseur

What better way to kick off spring than a honey tasting with the American Honey Tasting Society? In this workshop, you'll learn all about honeybees, pollination, and the terroir of honey through a guided tasting of six single-origin honeys. You'll explore honey's aroma and flavor, learn tasting techniques and methods, as well as how to detect defects and pair different honey varieties with food. Cheese pairing provided by Murray's Cheese. 

Purchase Tickets

About Carla Marina Marchese

Carla Marina Marchese, a beekeper of 15 years, is the founder of the beloved brand Red Bee Honey and the author of HONEYBEE and co-autho of The Honey Connoisseur Selecting, Tasting, and Pairing Honey. She is a the only American resident to complete the training and be accepted into the Italian National Registry of Experts in the Sensory Analysis of Honey which led her to establish The American Honey Tasting Society (AHTS). Marina also serves on the honey judging committee for The Good Food Awards and is the organizer for the honey judging for NYC Honey Week

This program is made possible by support from Murray's Cheese

Tickets are $20. Must be 21+ to participate. Doors open at 6:15 pm, program begins at 6:30 pm.

 

Chinatown: A Legacy of Culinary Diversity
May
25
7:00 pm19:00

Chinatown: A Legacy of Culinary Diversity

  • New York Public Library - Chatham Square Branch

Although outsiders often see Chinatown as unchanging, it is a diverse and dynamic community. Manhattan’s Chinatown emerged in the early 1870s, when Chinese merchants established themselves at the eastern edge of the Five Points area. A varied restaurant culture quickly emerged: some Chinese-owned restaurants in Chinatown served Western food, while others offered the cuisine of Guangdong (Canton), the home province of the vast majority of Chinese immigrants.

Beginning in the 1960s, shifting immigration laws transformed the neighborhood and its food. New arrivals from Hong Kong and Guangdong now mixed with ethnic Chinese from Southeast Asia, and, beginning in the 1980s, Fujian province and other parts of mainland China. All of these newcomers have further diversified the food culture of New York’s oldest Chinese American neighborhood.

Join us at the Chatham Square branch of the New York Public Library for a panel discussion on Chinatown's dynamic culinary past and continuing evolution with food writer Francis Lam, James Beard Award-nominated cookbook author Kian Lam Kho, executive director of the Chinatown Partnership Wellington Z. Chen, restaurateur Wilson Tang, and owner of Po Wing Hong Food Market Sophia Ng Tsao.

Admission is free but RSVP is required! Doors open at 6:30 pm, event begins at 7:00 pm.

RSVP HERE

This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.

Tracing North Brooklyn’s Polish Food Heritage
May
19
6:30 pm18:30

Tracing North Brooklyn’s Polish Food Heritage

  • MOFAD Lab

For much of the 20th century, Northern Williamsburg and Greenpoint have been home to one of New York's largest Polish communities. Yet over the last decade, many Polish residents have left the neighborhood, and gentrification is increasing pressure on local businesses. 2015 saw a particularly drastic decrease in businesses serving the Polish community, including food purveyors like butchers, bakeries, and restaurants.

This panel, moderated by foodways educator Annie Hauck-Lawson and featuring urban anthropologist Filip Stabrowski and local business owner Andrew Konopka, will trace the history of North Brooklyn’s former economies through the lens of food. We’ll focus on the stories of restaurants that have served the area’s Polish community for decades, as well as the rich culture of domestic food practices, from backyard smokehouses to home pickling. You’ll also have a chance to try tastings of Polish food, provided by local vendors.

Tickets are $16 for general admission, $10 for student and low-income admission.

PURCHASE TICKETS

This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.

Photo: Anna Majkowska

Caribbean Brooklyn: Cuisine and Culture
May
5
6:30 pm18:30

Caribbean Brooklyn: Cuisine and Culture

  • Brooklyn Children's Museum

Brooklyn’s Caribbean diaspora covers a vast geographic and cultural range: immigrants from Jamaica, Barbados, Trinidad and Tobago, and other countries have all settled in Central Brooklyn, maintaining distinct elements of each of their cultures, customs, and values, while also blending them. This long-standing community has created a pan-Caribbean atmosphere in neighborhoods like Crown Heights through a similarly diverse yet blended restaurant culture.

But Central Brooklyn is rapidly gentrifying and many longstanding Caribbean and West Indian residents are moving to other neighborhoods or out of New York all together. How will local restaurants evolve in this changing borough?

Join us at the Brooklyn Children’s Museum for a conversation moderated by Jessica B. Harris, author and noted scholar of African diaspora cuisines and culinary history. She'll be joined by Jack Summers, founder of Jack from Brooklyn; Colette Burnett, chief magic maker at Super Wings; Sonya Samuel, founder and owner of Bacchanal Sauce; and Trevor Smith of Tower Isles Patties. Tastings to follow.

Tickets are $16 for general admission, $10 for student and low-income admission.

PURCHASE TICKETS

This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.

J. Kenji López-Alt: The Food Lab at MOFAD Lab
Apr
29
6:30 pm18:30

J. Kenji López-Alt: The Food Lab at MOFAD Lab

  • MOFAD Lab

Cook the Perfect Steak with The Food Lab

Wildly popular from its inception in 2009, J. Kenji López-Alt's Food Lab column on SeriousEats.com has explored the science of home cooking with weekly recipes and experiments.

This very special program will give you the chance to see Kenji in action and get insight into the science of cooking that ever-elusive perfect steak. Kenji will debunk common myths about everything from the Maillard reaction to what temperature your steak should be when it hits the pan.

After Kenji’s demo, stick around for a chance to meet him and pick up a signed copy of his New York Times best-selling cookbook, The Food Lab.

Tickets are $30

Purchase Tickets

Photo credit: Vicky Wasik

 

The Magic of Spices: History, Culture, Cuisine, with Lior Lev Sercarz
Apr
21
6:30 pm18:30

The Magic of Spices: History, Culture, Cuisine, with Lior Lev Sercarz

  • MOFAD Lab

Chef Lior Lev Sercarz is one of the world's most renowned spice experts and the founder of La Boîte, a purveyor of fine spices. Join Lior for a journey through the world of these fragrant and precious ingredients. He'll offer insights into spices' rich cultural significance and history, how they're grown and produced, and their culinary and medicinal applications. You'll also learn how to purchase and store fine spices, as well as how best to use them in your own kitchen. Afterward, you'll work with Lior and his team to make your own customized spice blend to take home.

Tickets are $25

Purchase Tickets

Kids in the Kitchen: Senegalese Cooking with Pierre Thiam
Apr
16
10:00 am10:00

Kids in the Kitchen: Senegalese Cooking with Pierre Thiam

  • MOFAD Lab

A hands-on cooking session for young chefs, led by Chef Pierre Thiam. He'll take you on a culinary adventure into the Senegalese kitchen and introduce you to the history, culture, and ingredients of his home country’s cuisine. Then, you’ll learn to make a colorful, flavorful black-eyed pea salad (salatu niebe) and enjoy it along with Chef Pierre. After the event, Chef Pierre will be available to sign copies of his latest book, Senegal: Modern Senegalese Recipes from the Source to the Bowl.

Tickets are $20 per child. Purchase of child's ticket includes two free entries for adult companions. Recommended for ages 7-10.

Purchase Tickets

The Art of Umami with Hiroko Shimbo
Apr
7
6:30 pm18:30

The Art of Umami with Hiroko Shimbo

  • MOFAD Lab

In this talk and hands-on workshop, Japanese culinary authority Hiroko Shimbo will lead an exploration of the famous fifth taste, umami. Hiroko will illuminate and explain the supposed "mystery" of umami: What is it? Where does it come from? How do we taste umami? And how can we learn from Japanese culinary tradition to use umami in our own kitchen? You'll learn a quick and easy method for preparing dashi stock, as well as how to build flavor in dashi. Then, you'll prepare your own dashi and use it to make a delicious dashi-maki omelet to take home. You'll also have a chance to purchase one of Hiroko's award-winning cookbooks after the event.

Tickets are $25

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Kids in the Kitchen: Cool Cooking with Wylie Dufresne
Apr
2
11:00 am11:00

Kids in the Kitchen: Cool Cooking with Wylie Dufresne

  • MOFAD Lab

Calling all aspiring chefs and budding food scientists! Join Wylie Dufresne for a fascinating journey through food science. Chef Wylie will demonstrate how chefs use the super-cooling properties of liquid nitrogen to achieve spectacular results in the kitchen. He’ll explain the science behind this incredibly cold material (it’s under -300 degrees Fahrenheit -- colder than Jupiter's moon Europa!). You’ll also learn how to use liquid nitrogen to make instant ice cream. This is definitely the coolest physics class you’ve ever taken!

Co-Presented with Tilt Kids Festival, a production of the French Institute Alliance Française (FIAF) and the Cultural Services of the French Embassy.

Tickets are $15 per child. Purchase of child's ticket includes two free entries for adult companions. Recommended for ages 7-9.

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